Page 14 - Fresh Magazine

spooky treats
Gluten free
THIRSTY TIP
The apple juice, cinnamon
stick, cloves and ginger on
their own make a delicious
winter punch when gently
warmed together.
12 | FRESH AUTUMN 2017
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Spooky poached pears
SERVES 6
750ml apple juice Pour the apple juice into a medium-sized saucepan that will
1 cinnamon stick fit six pears lying down in a snug layer. Add the cinnamon
3 cloves stick and cloves. Peel and slice the ginger, if using, and add
½ thumb-sized that too. Peel the pears, leaving the stalks intact. Submerge
piece of fresh them lying down in the liquid.
ginger, optional Bring to a simmer and cook the pears for about 15 minutes,
6 pears until the tip of a sharp knife pierces through them easily.
1 tablespoon Use a slotted spoon to carefully remove the pears and set
honey aside.
6 raisins
½ teaspoon Increase the heat to high and add the honey. Boil the liquid
sunflower seeds for 20 to 25 minutes, until reduced and syrupy enough to
Greek yogurt, to coat the back of a spoon. If not serving straight away, then
serve cook for about 5 minutes less, as the juices will thicken
further upon cooling.
Meanwhile, cut a small slice from the bottom of each pear
and arrange each one sitting upright on its flat surface on
a serving plate. Cut the raisins in half and press two halves
onto each pear as eyes. Stick sunflower seeds underneath in
the shape of a round open mouth.
Once ready, spoon the reduced apple syrup over and serve
with a dollop of Greek yogurt. These will keep covered in
the fridge for a few days.
SUMMER 2017 FRESH | 12
12 15/08/2017 20:36